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Recipe Category: Italian
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Eggplant Lasagna Italian Recipe
Ingredients
- 2 pound ricotta
- 8 ounce mozzarella
- 2 lg firm eggplants
- 3/4 cup grated cheese
- oil for frying
- 3 c marinara sauce (3 to 4)
- 3 eggs
- salt and pepper to taste
- 2 cup flavored breadcrumbs
Method
- Peel and slice eggplant
- Beat eggs with dash of salt
- Heat oil in pan til hot but not smoking
- Dip each slice of eggplant in egg and bread crumbs and fry til golden
- Drain well
- Continue til all are fried
- In an ovenproof dish (8×14 or larger) Place enough sauce to cover pan
- Make layer of eggplant by placeing in sauce and turning to coat on both sides
- Add a bit more sauce
- Cover with dabs of ricotta and slices of mozzarella
- Dip each nest slice of eggplant in sauce to coat and continue process until you have about three layers
- Top with extra sauce and cheese
- Bake in oven at 350 for 1 hour 1/2 covered lightly, 1/2 uncovered
- When you remove it from the oven let it sit for 15 min before serving
- Serve with crusty bread and a salad
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